My friend, Jessica, sent me this recipe from The Denver Post. I love easy side dish recipes! I grew up eating boiled vegetables. I never boil vegetables today. You remove all the nutrients and flavor.
Oven Roasted Green Beans
2 lb fresh green beans
2 shallots, thinly sliced
8 cloves garlic
2 Tbs olive oil
1 tsp salt
2 Tbs balsamic vinegar
Preheat oven to 400 degrees. Rinse and drain the green beans. Trim off the stem ends, leaving the green beans whole.
Spread the green beans in a mostly single layer in a wide, shallow pan, such as a roasting pan or a jelly roll plan. Scatter the thinly sliced shallots over the green beans. Peel the garlic cloves. (Place cloves on their side on a cutting board, place the flat side of a knife blade on each one and hit it with your fist to break the skin.) Cut each clove in half and scatter over the green beans.
Drizzle olive oil over all. Shake the pan a little to distribute everything. Place in oven, uncovered, and roast for 10 minutes. Use tongs to stir it around. Roast for 10 minutes longer.
Remove from oven. Immediately sprinkle with salt and pour balsamic vinegar over everything. Serve immediately, or cover the pan with foil and let stand for up to 1 hour before serving.